Modern automatic ice cream freezers take the work out of making frozen desserts. They are very inexpensive, too. Warehouse stores feature them in the spring for under $50. With these machines, a chilled liquid an be made into a frozen mixture in about 20 minutes with only enough hands-on time to pour a mixture into the frozen bowl. Although the sorbet can be served right out of the ice cream machine, it has a better texture if allowed to sit in the freezer for a few hours; it can be made a week or so ahead.
3 cups water
1 1/2 cups sugar
2 cups packed fresh mint leaves
2 tablespoons freshly squeezed lime juice
1/3 cup Kentucky Bourbon
- Measure the water, sugar, mint leaves, lime juice, and bourbon in a large saucepan.
- Cover the pan and bring to a boil.
- When the mixture boils, uncover the pan, stir well, and let boil 5 minutes.
- Remove the pan from the heat and let the mixture sit until it cools to room temperature.
- Pour the mixture through a fine strainer and refrigerate until thoroughly chilled.
- Pour into an ice cream maker and freeze according to manufacturer's instructions.
- After freezing, transfer to an airtight container and freeze until firm, at least 2 hours.
- To serve garnish with fresh mint leaves.
Amount Per Serving
Calories 180 Calories from Fat 1
Percent Total Calories From: Fat 1% Protein 1% Carb. 85%
Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 38 g
Protein 1 g
Vitamin A 7% Vitamin C 33% Calcium 0% Iron 3%